Ultimate homemade cranberry sauce

Before you start

Why it’s the best cranberry sauce
The perfect balance: Cranberries are tart! Their high acidity means they need balancing with sugar, and brown sugar lends a caramel-like flavour. We think the ratio we’ve given provides a perfect balance, but give it a taste and add more – not all cranberries have the same level of tang. Be mindful that the sauce becomes less sweet as it reduces and thickens, so check again towards the end of cooking.

Keep it rustic: Cranberries contain pectin which is a natural thickening agent (it’s what sets jam). It is activated by temperature, so it’s important to simmer the berries long enough to thicken the sauce but not so long that it’s a solid block once it cools down. You want the berries to have just split open to release their juice rather than letting them completely collapse. A chunky sauce tastes better, looks better and has the best texture.

Festive flavour: Balancing tart and sweet is key, but it’s the additional flavours that take this sauce to the next level. We’ve upped the caramel flavour with maple syrup, boosted the sharpness with citrus and brandy and thrown plenty of festive warming spice in there via star anise, nutmeg, cinnamon and allspice.

Make ahead: The sauce will last up to a month in the fridge if kept in a clean container.